Some days you just have to create your own sunshine, this soup will bring the heat of the Mexican sun, it is a quick an easy that will cheer you up during this cold season. 


2 small size  chopped onions

1 small size  chopped red bell pepper

4 garlic cloves, minced

4 tsp ground cumin

1  1/2 can of  black beans


1/2 cup of soar cream

7 cups hot water

1 tbsp  olive oil

Salt and pepper to taste

1/2 cup chopped plum tomatoes

Garnish: chopped fresh cilantro and avocado slices



Heat olive oil in large pan over medium-high heat. Add onions and both bell peppers and sauté for 8 min until beginning to brown. Add garlic and cumin; stir 1 minute. Add beans and chipotles, then 4 cups hot water. Cover and cook for 30 minutes, if you are using dry black beans add 6 cups of hot water and cook for about 6 hours on high until beans are very tender. Transfer 2 cups bean mixture to blender and salt and pepper to taste; puree until smooth. Return puree to remaining soup in slow cooker.

Serve soup into bowls. Spoon dollop of sour cream on top and sprinkle with cilantro, tomatoes and  avocado slices.